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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 10
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Articles

Development and characterisation of a monoclonal antibody to detect the mycotoxin roquefortine C

Chris M. MaragosMycotoxin Prevention and Applied Microbiology Research Unit, National Center for Agricultural Utilization Research, U.S. Department of Agriculture – Agricultural Research Service, Peoria, IL, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-6473-5693View further author information
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Pages 1777-1790 | Received 19 May 2020, Accepted 04 Jun 2020, Published online: 30 Jul 2020

Citations (4)

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Read on this site (1)

C. M. Maragos. (2022) Roquefortine C in blue-veined and soft-ripened Cheeses in the USA. Food Additives & Contaminants: Part B 15:1, pages 1-9.
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Articles from other publishers (3)

Chris M. Maragos. (2021) Application of Ambient Ionization Mass Spectrometry to Detect the Mycotoxin Roquefortine C in Blue Cheese. Food Analytical Methods 15:3, pages 751-760.
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S.A. TittlemierB. CramerC. Dall’AstaM.C. DeRosaV.M.T. LattanzioR. MaloneC. MaragosM. StranskaM.W. Sumarah. (2022) Developments in mycotoxin analysis: an update for 2020-2021. World Mycotoxin Journal 15:1, pages 3-25.
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Jagoda Kępińska-Pacelik & Wioletta Biel. (2021) Alimentary Risk of Mycotoxins for Humans and Animals. Toxins 13:11, pages 822.
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